Chef

Expert hospitality Limited; Auckland; On-site; NZD 50,000 - 75,000; Full time

Job summary

Expert Hospitality Limited in Auckland is seeking an experienced kitchen professional to oversee menu planning, cost management and food preparation in a busy restaurant environment.

The role involves coordinating food ordering, quality control, hygiene and safety, staff training, and section management while ensuring dishes meet established recipes, cost targets and high standards. Applicants should have at least two years' experience or a Level 4 Culinary Arts qualification.

Qualifications

• Minimum two years of experience or Level 4 qualification in Culinary Arts, or a combination thereof.

Responsibilities

• Ensure the restaurant kitchen produces high quality food at all times.
• Comply with all established restaurant operational policies & procedures.
• Anticipate and attend to guest needs and desires immediately.
• Prepare and garnish all items including salads, desserts, curries, and established menu items.
• Demonstrate superior recipe knowledge for every item on the food menus.
• Ensure all standard recipes are followed at all times.
• Prepare food for service and special functions.
• Maintain knowledge of food products.
• Monitor food quality and quantity for portion control.
• Participate in menu formulation and full costing of items.
• Requisition appropriate food quantities per policies.
• Maintain par stock levels for all products.
• Maintain grooming standards and professional appearance.
• Maintain harmonious relations within the service team.
• Monitor storage facilities and maintain cleanliness and safety.
• Handle and operate kitchen equipment with care; report faults.
• Maintain a clean & safe working environment; perform cleaning duties as rostered.
• Complete all tasks timely; attend meetings; perform other duties as directed by Owner/Manager.
• Ensure food is prepared and cooked to company specifications.
• Organise events with FOH teams and manage supply purchases; keep stock records.
• Review product quality and research new vendors.
• Estimate future needs for goods and utensils.

Skills

Menu planning

Cost management

Food ordering

Quality control

Communication

Hygiene & safety

Food preparation

Staff training

Food preservation

Section management

Garnishing

Vendor sourcing

Stock management

Kitchen equipment handling

Event organization

Education

Level 4 Culinary Arts qualification

Job description

Expert Hospitality Limited – Auckland, North Island

Menu Planning & Cost Management: Contribute to menu planning, accurately estimating food and labour costs to ensure profitability.

Food Ordering: Manage and order food supplies, ensuring freshness, quality, and timely delivery while adhering to budget constraints.

Quality Control: Monitor the quality of all dishes at every stage of preparation and presentation, maintaining the highest standards.

Communication & Collaboration: Effectively communicate and discuss food preparation issues with Managers, Dietitians, kitchen staff, and waiting staff.

Technical Expertise: Demonstrate cooking techniques and provide expert advice on cooking procedures to junior chefs and kitchen staff.

Food Preparation & Cooking: Prepare and cook food items according to established recipes and quality standards, ensuring consistency and efficiency.

Hygiene & Safety: Enforce and adhere to the strictest hygiene regulations and food safety standards, maintaining a clean and safe work environment.

Staff Training (Potential): May be involved in the selection and training of new kitchen staff, ensuring they meet the required standards.

Food Preservation: May utilize techniques to freeze and preserve foods, minimizing waste and maximizing ingredient usage.

Section Management: Oversee and manage a specific station (e.g., sauce, pastry, grill) within the kitchen, ensuring smooth and efficient operation.

• Ensure that the restaurant kitchen produces a high quality food at all times
• Comply with all of the established restaurant operational policies & procedures
• Anticipate and attend to the guest’s needs and desires immediately
• Prepare and properly garnish all items including salads, desserts, curries, as well as the established menu and specialty items.
• Demonstrate superior recipe knowledge for every item on the food menus
• Ensure that all standard recipes are followed at all times
• Prepare food for service and special functions
• Maintain an acceptable degree of knowledge with regard to food product
• Monitor food quality and quantity as it relates to portion control
• Participate in the formulation of food menus
• Participate in the full costing of food menu items
• Requisition the appropriate amount of food product in accordance with the established restaurant policies and procedures
• Maintain effective par stock levels for all products
• Maintain your self appearance in accordance with the restaurants grooming standards
• Maintain a harmonious relationship with other members of the service team
• Monitor all food storage facilities to ensure that proper storage techniques are being used and that the cleanliness standards of the restaurant are being maintained
• Exercise due care in handling and working on the kitchen equipment
• Regularly check all the equipment and report any faults immediately
• Maintain a clean & safe working environment
• Perform any cleaning duties as outline in the cleaning roster or by the manager
• Complete all work responsibilities and assignments in a timely manner
• Attend all scheduled meetings
• Perform any other duties as directed by Owner/Manager
• Ensure food is prepared and cooked to set company specifications
• Organise food and beverage events in coordination with FOH teams
• Organize supply purchases, and keep stock records
• Regularly review product quality and research new vendors
• Estimate future needs for goods, kitchen utensils and cleaning products

Experience and Qualification

Minimum two years of experience or level 4 qualification in Culinary Arts or a combination of experience and qualification.